A pizza I cooked...

[oddworld]

Do you think I'd bother to photograph it, upload the photographs and post a thread about it if I had done that ...

(((Chem)))

((((((Chem's Pizza))))))

 

[mwgdrwg]

I'd scoff that pizza down in the blink of an eye. Good job!

 

[votisit]

Did I ever mention that I cooked a pizza once, tasted a bit strange, still had that polystyrene base on the bottom............

 

[chemn]

 

[votisit]

Don't reply! I was hoping this would be the end of this thread and after admiting my idiotness it would just drop off into the ether.

I have cooked some lush home made pizzas since, but won't ever forget how dumb I felt when I realised my mistake.

 

[ATOMIC SUPLEX]

How do you make the base? Mrs Suplex is away for the weekend and I feel like doing some messy kitchen experiments.

 

[fortunesfool]

herby bread base, .

Ooh, what herbs? I'm making some at the weekend for the little un's rifst birthday party?

 

[ICB]

I'm liking your style ICB, might elaborate my sauce a bit, and those who think it's too thick... well it's been obvious for a long time that the tray I use is too small, but it's the biggest we have... *ponders on a mission to find a large round tray..*

thanks mate

I don't have a big round tray either, must get some, I do all mine in big oblong baking trays which makes getting the base into the right shape a hassle. Do cheesy garlic bread the same way. Yum.

ATOMIC - my base is:
strong white bread flour (third of a bag does two pizzas + a few dough balls or garlic flat bread)
half a sachet of dried yeast
big pinch of salt
couple of tbsp of olive oil
warm water

Give it a good pounding and leave it for at least half an hour, longer if poss. I never have much time so I do the dough first then make the sauce, chop the veg and grate the cheese by which time the dough is just about usable. If you prep it in the trays and leave it you get a thicker, fluffier base.

 

[chemn]

My base is:

12 oz strong white bread flour (or very strong as I'm using atm)
2 tsp Mixed herbs / Oregano (or more for extra herbiness)
Big pinch of salt

9 fl oz of warm water with a sachet of yeast and 2 tsp of light brown sugar (or 1 light brown & 1 dark brown) added to the above in a mixer with a dough hook.

Supposed to leave it as you say ICB, and I might leave it for 20 minutes at most, perhaps sat in the bowl over the sauce that's reducing to warm it up a bit. I stopped letting it prove and knocking it down ages ago - couldn't be arsed

 

[ATOMIC SUPLEX]

How do you stop it from being thick.

 

[chemn]

I don't, evidently